Recipes // Side Dishes // Baked Chickpeas with Toasted Walnuts, Rosemary, and Chili

Baked Chickpeas with Toasted Walnuts, Rosemary, and Chili


By Chef Jason Roberts

Makes 6 (1-cup) servings


  • 4 cups cooked chickpeas, well drained and patted dry
  • 1⁄3 cup olive oil
  • 4 cloves garlic, peeled and finely sliced
  • 2 large sprigs fresh rosemary, leaves removed from the stems
  • 2 cups walnut halves
  • ½ teaspoon dried chili flakes
  • Sea salt flakes 



  1. Preheat the oven to 400°F (205°C).
  2. Place the chickpeas onto a baking sheet and combine with olive oil, sliced garlic, and rosemary leaves. Put the sheet into the oven and bake for approximately 35–40 minutes.
  3. On a separate tray, toast the walnuts for 12–15 minutes, or until they are golden. (I recommend setting a timer so that you don’t overcook them.)
  4. Mix the chickpeas, walnuts, and dried chili flakes together, then season with a little sea salt. Serve warm.
  5. Once the mix has cooled, store it in an airtight container. It will stay fresh for 3–4 days; I recommend warming it in the oven for 5–10 minutes at 380°F (195°C) before serving. 
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